Chicken Barley Soup
l broiler-fryer chicken (2 to 3 pounds), cut up
2 quarts water
1-1/2 cups diced carrots
1 cup diced celery
1/2 cup barley
1/2 cup chopped onion
1 chicken bouillon cube (optional)
1 teaspoon salt (optional)
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

In a large kettle, cook chicken in water until tender.  Cool broth and skim off fat.  Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients.  Simmer, covered, for at least 1 hour or until vegetables are tender.  Remove bay leaf.
Yield:  5 servings (about 1-1/2 qts.)

Hungarian Goulash Soup
3 strips bacon, diced
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, chopped
1-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 tablespoons paprika
1-1/2 teaspoon salt
Pepper to taste
Dash of sugar
1 can (14-1/2 oz.) stewed tomatoes, chopped
3 cups beef broth
2 large potatoes, peeled and diced
1/2 cup sour cream, (optional)

In a large kettle, cook bacon until almost crisp.  Add green pepper, onion and garlic; cook until tender.  Add beef cubes and brown on all sides.  Sprinkle with paprika, salt, pepper and sugar; stir and cook for 2 minutes.  Add tomatoes and broth.  Cover and simmer for about 1-1/1 hours or until beef is tender.  About 1/2 hour before serving, add the potatoes and cook until tender.  Garnish each serving with a dollop of sour cream if desired.
Yield: 8 servings (about 2 qts.)

Cheesy Vegetable Soup
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
2 cups coursely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 egg yolk
1 cup heavy cream
1-1/2 cups (6 oz.) shredded Swiss cheese

Melt butter in a heavy 4 qt. saucepan; add flour.  Cook and stir until thick and bubbly; remove from the heat.  Gradually blend in broth.  Add next seven ingredients; return to the heat and bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.  In a small bowl, blend egg yolk and cream.  Gradually blend in several tablespoons of hot soup; return all to saucepan, stirring until slightly thickened.  Simmer for another 15-20 minutes.  Stir in cheese and heat over medium heat until melted.
Yield: 8-10 servings (2-1/2 qts.)

German Potato Soup
6 cups cubed peeled potatoes
1-1/4 cups sliced celery
1/2 cup chopped onion
5 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
Butter
Chopped Parsley
Drop Dumplings
1 egg
1/3 cup water
1/2 teaspoon salt
3/4 cup all-purpose flour

In a kettle, combine first six ingredients; bring to a boil.  Reduce heat and simmer until vegetables are tender, about 1 hour.  With a potato masher, puree most of the vegetables.  For dumplings, combine egg, water, salt and flour.  Stir until smooth and stiff.  Drop by teaspoonsful into the boiling soup.  Cover and simmer until the dumplings are cooked through, about 10-15 minutes.  Serve with a pat of butter and spinkle with parsley.
Yield: 6 servings